If you’re craving something tropical, moist, and utterly delightful, then this Hawaiian Banana Bread with Coconut and Pineapple Recipe is your new best friend in the kitchen. It’s a gorgeous twist on classic banana bread that brings a burst of island vibes with juicy crushed pineapple and toasted coconut, resulting in a loaf that’s tender, fragrant, and slightly sweet with a perfect hint of tropical sunshine in every bite. Trust me, once you try this, you’ll want to bake it again and again, sharing a little slice of paradise with everyone you love.
Ingredients You’ll Need
This recipe is a wonderful example of how a handful of simple ingredients can come together to create something extraordinary. Each one plays a crucial role: from the creamy butter giving richness, to the ripe banana adding natural sweetness, to the pineapple and coconut providing that unmistakable island flair and delightful texture. Here’s everything you’ll need to gather before starting your tropical baking adventure:
- 1/2 cup butter (softened): Softened for easy creaming, it adds moisture and richness that makes the bread tender.
- 1 cup sugar: Sweetens the loaf to balance the tangy pineapple and banana flavors beautifully.
- 2 large eggs: These bind everything together and add a lovely structure to the bread.
- 1 very ripe banana (mashed): The star of traditional banana bread, providing natural sweetness and moist texture.
- 1 cup crushed pineapple (do not drain): Adds tropical moisture and zing, enhancing every bite with juicy sweetness.
- 2 cups flour: The backbone of the bread, ensuring a firm but tender crumb.
- 1 tsp baking powder: Helps the bread rise for a light, fluffy texture.
- 1/2 tsp baking soda: Reacts with the acidic pineapple and banana for extra lift and tenderness.
- 1/4 tsp salt: Balances the sweetness and boosts the overall flavor.
- 1/4 cup shredded coconut: Offers a chewy texture and rich coconut aroma that completes the tropical flavor profile.
How to Make Hawaiian Banana Bread with Coconut and Pineapple Recipe
Step 1: Preheat and Prepare
Start by setting your oven to 350 degrees Fahrenheit and greasing a 9×5-inch loaf pan. This ensures your bread doesn’t stick and bakes evenly. Preparation ahead of time makes the whole process smooth and stress-free, so get everything ready before mixing.
Step 2: Cream Butter and Sugar
In a large bowl, cream the softened butter and sugar together using a mixer on medium speed. You want this mixture to turn light and fluffy, which usually takes about 2-3 minutes. This step is key because it incorporates air into your batter, giving the final bread a lovely lift.
Step 3: Beat in Eggs
Add the eggs one at a time, beating well after each addition. This ensures they’re fully incorporated and keep the batter smooth. Eggs provide structure, so don’t skip this step or rush through it!
Step 4: Mix in Banana and Pineapple
Fold in the mashed banana and the entire cup of crushed pineapple with its juice. These bring moisture but also a burst of tropical flavor that lifts this banana bread beyond the usual. The pineapple juice adds a bit of tang and sweetness, keeping every bite juicy.
Step 5: Combine Dry Ingredients
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. This makes sure the rising agents are evenly distributed and helps avoid lumps. Gently fold the dry mixture into the wet mixture until just combined — overmixing can make the bread dense.
Step 6: Stir in Coconut
Lastly, fold in the shredded coconut. This gives the bread a wonderful chewy texture and a subtle nutty sweetness that pairs beautifully with the pineapple and banana.
Step 7: Bake
Pour the batter into your prepared loaf pan and place it in the preheated oven. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean. The kitchen will fill with an incredible aroma that makes waiting nearly impossible!
How to Serve Hawaiian Banana Bread with Coconut and Pineapple Recipe
Garnishes
A simple dusting of powdered sugar or a light spread of butter while the bread is still warm can be perfect. For a tropical twist, sprinkle some toasted coconut flakes over the slices or even a drizzle of honey to add a little shimmer and extra sweetness.
Side Dishes
This delightful bread pairs wonderfully with a cup of strong coffee or a refreshing iced tea on the side. For a special brunch, serve alongside fresh tropical fruits like mango or papaya to amplify those sunny island vibes.
Creative Ways to Present
Slice the bread thick for a satisfying snack or dessert, or cut it into smaller cubes for dipping in yogurt or cream cheese spreads. You can also jazz it up by turning slices into French toast or layering slices with whipped cream and fresh pineapple for a stunning dessert trifle.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover bread tightly in plastic wrap or store it in an airtight container. This keeps it moist and fresh for up to 3 days at room temperature. Refrigeration can dry it out, so only refrigerate if your kitchen is very warm or humid.
Freezing
If you want to keep your Hawaiian Banana Bread with Coconut and Pineapple Recipe longer, freezing is a great option. Wrap the loaf or individual slices tightly in plastic wrap and then in foil or an airtight freezer bag. It freezes beautifully for up to 3 months and thaws quickly at room temperature.
Reheating
To enjoy the bread warm, simply pop slices in the microwave for 15-20 seconds or toast them lightly. If frozen, let thaw completely before reheating to keep the texture perfect and the tropical flavor vibrant.
FAQs
Can I use dried pineapple instead of crushed pineapple?
Dried pineapple won’t provide the same moisture and juiciness as crushed pineapple with its juice, which is crucial for this recipe’s texture and flavor. If you only have dried, consider soaking it in a little pineapple juice to soften before adding.
Is shredded coconut necessary, or can I omit it?
While the bread will still taste delicious without coconut, it adds an essential chewy texture and coconut aroma that complements the pineapple and banana. If you’re not a fan, you can reduce the amount or omit it, but the bread won’t be quite the same tropical experience.
Can I substitute bananas with applesauce?
Bananas provide both moisture and natural sweetness, but applesauce could work in a pinch. Just know the flavor will differ significantly, losing that classic banana bread taste that’s key to this Hawaiian Banana Bread with Coconut and Pineapple Recipe.
How ripe should the banana be?
The riper, the better! The banana should be very ripe, with plenty of brown spots. This means it will be sweeter and easier to mash, which enhances the flavor and moisture of your bread.
What’s the best way to prevent the bread from sticking to the pan?
Greasing the loaf pan generously with butter or non-stick spray is essential. You can also line it with parchment paper with a slight overhang for easy removal and to protect the edges from sticking.
Final Thoughts
There’s something truly magical about baking this Hawaiian Banana Bread with Coconut and Pineapple Recipe. It blends comfort and tropical brightness in one incredible loaf, perfect for sharing or treating yourself to a little sunshine any day of the year. Give it a try—you won’t regret adding this scrumptious treasure to your baking repertoire!
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Hawaiian Banana Bread with Coconut and Pineapple Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Hawaiian Banana Bread with Coconut and Pineapple is a moist, tropical twist on a classic favorite. Packed with the natural sweetness of ripe bananas, crushed pineapple, and shredded coconut, it delivers a flavorful and tender crumb perfect for breakfast, snacks, or dessert. The combination of tropical ingredients brightens up the dense bread, offering a delightful island-inspired treat.
Ingredients
Wet Ingredients
- 1/2 cup butter (softened)
- 1 cup sugar
- 2 large eggs
- 1 very ripe banana (mashed)
- 1 cup crushed pineapple (do not drain)
Dry Ingredients
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Other
- 1/4 cup shredded coconut
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking your banana bread.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened butter and sugar together until the mixture becomes light and fluffy. This helps incorporate air for a tender loaf.
- Add Eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition to fully incorporate them into the batter.
- Add Banana and Pineapple: Stir in the mashed ripe banana and the crushed pineapple (with juice) to the wet ingredients, mixing well to combine the tropical flavors.
- Combine Dry Ingredients: In a separate medium bowl, sift together the flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Mix Dry with Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing, which can make the bread tough.
- Add Coconut: Fold in the shredded coconut into the batter evenly to add texture and flavor.
- Prepare Pan and Bake: Pour the batter into a greased 9×5 inch loaf pan. Place it in the preheated oven and bake for about 60 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the banana bread to cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Notes
- Do not drain the crushed pineapple to keep the bread moist and flavorful.
- Use very ripe bananas for maximum sweetness and moisture.
- Check freshness of shredded coconut and consider toasting lightly for added flavor (optional).
- To test doneness, insert a toothpick in the center; it should come out clean or with a few moist crumbs.
- Store the bread wrapped at room temperature for up to 3 days, or freeze for longer storage.
